Chef Keoni Chang shares his great-grandmother's traditional recipe for a delicious Turkey Jook, perfect to prepare with Thanksgiving turkey leftovers!
|3||Quart||chicken broth or water|
|3||each||2 inch pieces of ginger root, crushed|
|4||each||green onions, chopped|
|1||Bunch||Chinese parsley, chopped (Cilantro)|
|2||each||heads of Manoa lettuce or butter lettuce, shredded|
|1⁄4||Cup||chopped Green onions|
|1||Can||sliced Water chestnuts drained, chopped|
|1||piece(s)||1" piece of fresh ginger, peeled and chopped fine|
If the broth is too thick, you may thin it with broth or water. If it is too thin, you may add some cooked rice and allow it to thicken the broth.
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